For the rice, in a saucepot, heat oil, 1 turn of the pan, over medium heat then toast rice 2-3 minutes. Season rice with salt and pepper then add stock, bring to boil and reduce heat to a low simmer. Cover and cook 15 minutes, stirring or shaking pot occasionally. While the rice cooks, place spinach, scallions, jalapeño and cilantro in food processor. Add lime juice and process until finely chopped. Stir purée into cooked rice and cover pan; remove from heat and let stand 5 minutes.
For the beans, heat a medium skillet over medium-high heat with oil, 1 turn of the pan. Add onions, garlic and jalapeño; season with salt, pepper, cumin. Sauté 5 minutes then add water and let it absorb, 5 minutes. Add beans, adjust seasonings and keep warm n low heat.